Tonight we had the Salad Bar Quiche with Cheddar & Parmesan
and we both thought it was quite good. For the vegetables I used red bell pepper, onion, zucchini, and mushrooms. I chopped the pepper and onion, sliced and quartered the zucchini and sliced the mushrooms and then sauteed them all together in a little olive oil. I also used the spinach listed in the ingredient list. From reading the recipe it doesn’t sound like you need to sautee the veggies first but I was just worried they wouldn’t cook all the way. I also probably ended up using about 3 cups of veggies (before they were sauteed) instead of the 2 cups asked for. The quiche had a good flavor with the oregano and Dijon mustard but you could substitute other spices as well. I made my own pie crust and knew it would take longer than 20 minutes to cook it. I think I ended up cooking the quiche for about 35 to 40 minutes and for part of that time I turned up the temp to 400. One option for faster cooking would be to precook the crust for about 10 minutes first. This is a good, versatile recipe as you can vary the vegetables and spices used. I made some homemade breadsticks and cubed up watermelon to go along with the quiche for our meal. This was a fun recipe to make – I hope you all will get a chance to try it!
Fresh from the oven.
Ready to eat – see, loaded with veggies.
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